Joy has many forms and faces
This, I know is true
But I am so thankful for
The joy I know as
You
May you continue to
be
The beautiful you
You are
For in the crown of
life’s sweet joys
You are a
Shining
Star!
From Victoria's family
Victoria will remember her 14th Birthday as the day she played Anne in her School Musical.
That's Anne with an 'e'
"Oh Matthew, I've had so many dreams but this is the first one that's coming true!"
"You will have to send me back to the orphanage because I will never apologize to Mrs. Lynde!"
"Anne, don't you think you could find a way to just kinda apologize? but don't tell Marilla I suggested it."
'Anne's' birthday-cake choice; Nutella Cheesecake
We found the recipe here
Ingredients:
10 oz (280 g) graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)
Method:
Break the graham crackers (digestives) into the bowl of a processor,
add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it
starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to
pulse until you have a damp, sandy mixture.
Tip into a 23 cm/9-inch round springform and press into the base
either using your hands or the back of a spoon. Place in the fridge to
chill.
Beat the cream cheese and confectioners’ sugar until smooth and then
add the remaining Nutella to the cream cheese mixture, and continue
beating until combined.
Take the springform out of the fridge and carefully smooth the
Nutella mixture over the base. Scatter the remaining chopped hazelnuts
on top to cover and place the tin in the fridge for at least four hours
or overnight. Serve straight from the fridge for best results.
